Open Face Venison, Veggie and Cheese Lentil Wrap

April 04, 2025

 

Yield: 2 Tortilla Wraps (You will have left over Lentil Batter to make other things or to incorporate into other foods.)

Open Face Venison, Veggie and Cheese Lentil Wrap:

Ingredients:

1 C Dry Lentils, Soaked 4 hrs. or overnight

Filling Ingredients:

Cooked Venison Roast, Cooked Pumpkin, Cheese of Choice-shredded or broken into small pieces (1/4 C)- (I used Dutch Country Mozzarella Cheese), Onions, chopped (1/4 C), Cooked Rice (1 C), Mushrooms, chopped (1/4 C), Steamed Carrots and Celery, Greenery (1 C) as garnish, Salsa (1 C), Spices to taste.

Directions:

• In a pint jar place 1 C dry lentils in jar and fill up with the 2 C water. Let set 4 hours or overnight. When ready, place the whole soaked Lentil and water mixture into a blender and blend until smooth. You want your batter to be pourable like a thin-ish pancake batter.
• Place a piece of parchment paper onto 2 small baking pans and evenly pour a thin layer batter so it covers the pan. Use a spoon or spatula to spread it out. Place into preheated 300 to 350 degree oven for 10 minutes or until Cooked all the way. Keep an eye on it. 
• While Lentil batter is baking, prepare your filling ingredients.
• Once Lentil wraps are done. Take out of oven allow to cool a bit and take off parchment paper by gently scraping off wrap with a spatula. Place wrap on oven safe plate or dish. Add your Mozzarella cheese to wrap to melt it in oven at 300 degrees for 5 minutes or so to melt. 
• Top your wrap with fillings. 
• You can eat it with a fork. Serve with Salsa, Greenery, and any other garnish as desired. Enjoy!

This recipe is flexible, so feel free to use what you have on hand! It will be delicious, anyway you make it!

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